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Recipe by Simon Bryant serves 4, as a starter or a side Ingredients 320g essentials Broad Beans, soaked overnight in cold water 4 free range eggs. hard boiled lemon wedges, to serve Lemon Paste 6 cloves garlic, peeled 125ml extra...
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Recipe by Simon Bryant serves 2 Ingredients 100g (½ cup) essentials Baby Red Lentils 30g butter 1 large golden shallot, finely sliced 20g plain flour 1 teaspoon Dijon mustard 1 teaspoon green peppercorns, crushed 2 tablespoons extra virgin olive oil...
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Recipe by Simon Bryant serves 4 as a starter Ingredients ½ cup essentials Little Green Lentils ¼ cup quinoa seeds (not flakes) ¼ cup amaranth** (optional) 8 zucchini or nasturtium flowers (optional) 1 each green and yellow zucchini, cut into...
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Recipe by Simon Bryant Ingredients ½ cup essntials Kabuli Chickpeas (to yield 1½ cups when sprouted) 30 ml lemon juice 50 ml un-hulled tahini 1 clove australian garlic 120 ml extra virgin olive oil 2 teaspoons murray river salt flakes...
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Recipe by Simon Bryant serves 4 Ingredients 150g essentials Baby Red Lentils 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, crushed 2 stalks celery (including the heart), diced 1 carrot, diced 1 sprig rosemary, chopped 1 bay leaf...
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And you thought "one percenters" were outlaw motorcycle gangs, meet the agribusiness one percenter saving mid America's broken farming model. The lentil underground...
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Quite a few secrets were revealed during Adelaide’s premium food and wine festival, Tasting Australia 2014. The festival’s Co-Creative Director – Paul Henry (Winehero) revealed a few of his secrets at his, “A Few of My Favourite Things” lunch. Paul...
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A light-hearted but nevertheless, informative look at the (perhaps not so) humble lentil, by The Washington Post’s Joe Yonan (proclaimed new vegetarian); including an interesting analysis of the states of “lentil awareness,” as Yonan calls it. Scroll down for a...
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Our friend James from Destination Food, who's a bit clever in the kitchen created this secsy dish using our hand harvested dried wakame. Watch how he puts together his dish - confit prawn, wakame, purslane and bresaola. If you've never...
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When we call our food dirt(y), we mean it’s straight from the earth with minimum interference, NOT soiled with chemicals....read about the top 10 chemical offenders on the veg list put together by health.com Read article
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This article from Well and Good nyc, offers a realistic approach to shopping organic and/or local. It’s all about knowing who grew your food and how. To make an informed purchase, we agree that it's important to just get talking...
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Recipe by Simon Bryant serves 4 Ingredients 250g essentials Baby Red Lentils 2 medium eggplants ¼ cup (60ml) extra virgin olive oil 2 tablespoons unhulled tahini 2 tablespoons Greek-style yoghurt juice and grated zest of 1 lemon salt flakes cracked...
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Recipe by Simon Bryant makes about 16 Ingredients - falafel 100g ((½ cup) essentials Kabuli Chickpeas 100g (½ cup) essentials Broad Beans 1 large onion, chopped 2 cloves garlic, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 long...
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get dirt(y) just the way you like it can’t see what you want in the grow box? well, to get the dirt(y) bits you do want just send us a mail and we can whip up a bespoke little parcel...
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Sprouting is easy and addictive… we’ve tried to sprout all kinds of crazy things, but for a guaranteed hit you might like to try sprouting some dirt(y) kabuli chickpeas or lentils. These instructions will work for just about any (un-hulled)...
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Recipe by Simon Bryant serves 4 Ingredients 250g dirt(y) kabuli chickpeas 375g dried wholemeal pasta (pappardelle, linguini - wider pasta is better) 120 ml extra virgin olive oil 1 small bunch spinach (or other leafy greens), leaves and stems separated...